It’s been too long! Sorry for such a big gap in my posts, but I managed to break my collarbone to the point it required surgery. I’m back, though, and serving up a recipe that you can make with one hand tied behind your back–or even in a sling! The ingredients are simple, but I like for them to be even simpler…chicken that is vegetarian fed with no antibiotics and butter from cows raised in the same manner.

What you’ll need:
1 lb thin chicken fillets (also called breast tenders)
4 T butter (you can also use half butter and half buttermilk)
1/2 cup Italian flavored bread crumbs

Prep time: 5 minutes
Cook time: 20 minutes

To Prepare
-Heat your oven to 400°F.
-Melt your butter. If you are using buttermilk, heat it with the butter.
-Lightly grease your baking pan.
-Pour your bread crumbs into a storage bag. You can use a bowl, but the bags are not as messy.
-Dredge each chicken fillet through the butter. Then toss into the bread crumb bag and shake to coat. Lay flat on your pan. Drizzle any left over butter over the chicken.
-Bake for 20 minutes. The bread crumbs will be golden brown.

Serve over rice (I like fried rice) or noodles. It also pairs well with simple white wines like Orvieto or Pinot Grigio.